Vegan Waterzooi

🛒 Ingredients

• 200 grams of firm white tofu, diced
• One medium sized carrot, cut into small cubes.
• One stalk of celery, thinly sliced
• One small potato, diced
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• One piece of spring onion, finely sliced
• One tablespoon of olive oil or vegetable oil
• 500 ml fresh vegetable stock
• 200 ml thick coconut milk or vegetable cooking cream
• One tablespoon of wheat flour or cornstarch (dissolve in a little water)
• 1/2 teaspoon ground nutmeg
• One to two teaspoons of ground white pepper
• Salt and sugar to taste
• A few fresh parsley leaves for sprinkling

👩‍🍳 Instructions

1. 1

   Sauté the spices: Heat oil in a pan, sauté the onion and garlic until fragrant and wilted. Add the carrots, celery, and potatoes. Stir well for 2-3 minutes.

2. 2

   Boil the vegetables: Pour in the vegetable stock, bring to a boil, then reduce the heat. Cover the pan and cook for 10 to 15 minutes, until the vegetables are tender.

3. 3

   Make the cream sauce: add the tofu pieces, pour in the coconut milk/vegetable cream, add nutmeg, pepper, salt and sugar. Stir slowly. Add the flour mixture little by little while stirring until the sauce thickens and coats the ingredients.

4. 4

   Finish: Cook for a few minutes until all the spices are well combined, then adjust the seasoning. Sprinkle with fresh chives and parsley before turning off the heat.

5. 5

   Serve: Serve warm while the sauce is still thick and the aroma is delicious!